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We were immersed into the Sublimotion Room with Chef Dani welcoming us and preparing to torch the jamon fat to start the first course.

It’s the first time a sublimotion room with floor to ceiling including the table is made of flat screen TV. This kind of experience is popularized by Michelin Star Spanish Chef Paco Roncero in his $2,000 sublimotion dining at Ibiza.

Chef Dani brought his 3-person team from Marbella to recreate the avant-garde cuisine inspired by Antoine de Saint-Exupery’s The Little Prince.

The fat of the jamon dripped into the tuna tartare topped with yuzu and soy while the room embraced you with surreal visuals of shore and ocean, and element of fire.

Afterward in the adjacent room, you are transported into The Little Prince Sahara landscape while you enjoy tapas and cava with your friends.

In the middle of the room is Impy Pilapil’s modern abstract tree sculpture.

A closer look at the steel tree structure reveals the olives wrapped in caramelized jamon ready for you to pick.

Egg No Egg appetizer is filled with lychee cream mimicking the look and texture of a soft-boiled egg.

Fresh slices of Dry-aged Jamon keeps you company as you bask in The Little Prince scenery.

Unlimited Cava keeps the conversation flowing and gets you in the mood for the magical experience ahead.

The New World Manila Bay Hotel ballroom is transformed into a 90-seater Michelin Star dining restaurant for two nights.

“You’re beautiful, but you’re empty…One couldn’t die for you. Of course, an ordinary passerby would think my rose looked just like you. But my rose, all on her own, is more important than all of you together, since she’s the one I’ve watered. Since she’s the one I put under glass, since she’s the one I sheltered behind the screen. Since she’s the one for whom I killed the caterpillars (except the two or three butterflies). Since she’s the one I listened to when she complained, or when she boasted, or even sometimes when she said nothing at all. Since she’s my rose.” ― Antoine de Saint-Exupéry, The Little Prince

The menu resembled a deck of collectible cards with beautiful Principito designs.

Course #2: Moai Potatoe. All humanity could be piled up on a small Pacific Islet.

The potato is shaped like the Moai face on Easter Island. It was infused with Mexican chili which made it black then served on a bed of black caviar with charcoal mayo.

It is served with a small plate of oyster dumpling with crispy chicken skin.

The entire degustation is served with a wine pairing prepared by Philippine Wine Merchants.

Congratulations to Chef Dani Garcia and team for creating this magical The Little Prince degustation experience in Manila!

Congratulations to New World Manila Bay Hotel for hosting this Michelin-star Dining experience!

CHEF DANI GARCIA’s EL PRINCIPITO COCINACONTRADICIONThe avant-garde cuisine is inspired by Antoine de Saint-Exupery’s The Little Prince and the concept of “contradiction” with the contrast of hot and cold elements an opposing textures and flavors. This playful and unique dining experience promises to delight and inspire.

Chef Garcia’s incredible 10-course set menu with some of the world’s finest wines, courtesy of Philippine Wine Merchants.

About me

Anton worked for the biggest multinational company in the Philippines
for 12+ years, straight out of college, before finally quitting his day job to become a full-time Online Media Entrepreneur.
OurAwesomePlanet.com, which he started in 2005, is the number #1
food and travel media in the Philippines which aims to promote the “Food and Travel Secrets in the Philippines” and to
inspire Filipinos that living in the Philippines is truly awesome!
Anton Diaz received the first Tourism Star Award for media by
the Department of Tourism for his valuable contribution in promoting
Philippine cuisine and destinations through his blog Our Awesome
Planet thereby encouraging tourists to visit and taste the best in what the Philippines has to offer.
Our Awesome Planet is recognized as one of the Top 50 Travel Blogs in
the world!